Easy Chicken Tamale Casserole Recipe: Perfect Quick Dinner

Chicken Tamale Casserole is the ultimate weeknight dinner hero. Ready in just 35 minutes, it’s cheesy, hearty, and packed with flavor—all while being ridiculously simple to throw together. This Mexican-inspired bake skips the traditional steps, letting your oven do most of the work while you tackle your busy evening. Trust me, once you try it, you’ll keep coming back to this lifesaver of a recipe.

I first created this easy chicken tamale casserole when I needed dinner on the table fast, and it’s been a game-changer ever since. Instead of the usual tamale-making process that can take hours, combining a store-bought cornbread mix and pre-cooked chicken transforms it into a one-dish marvel. Whether it’s a hectic weeknight or you’re hosting, this straightforward recipe has your back.

Why This Chicken Tamale Casserole Is a Game-Changer

• Quick Prep: Just mix, bake, and layer—it’s as simple as it gets.
• Minimal Cleanup: One 9×13 dish does all the heavy lifting, meaning fewer dishes for you.
• Hands-Off Cooking: While the casserole bakes, you’ve got about 20 minutes to check off your to-do list.
• No Expertise Needed: Even if you’re not a seasoned cook, the ingredients and steps are foolproof.
• Family Favorite: It’s cheesy, savory, and downright comforting—perfect for picky eaters and tamale fans alike.

Equipment You’ll Need for This Chicken Tamale Casserole

You don’t need much to pull off this homemade chicken casserole. Here’s the short list of tools that’ll make it seamless:

• 9×13 Baking Dish: The perfect size for even baking and easy serving.
• Mixing Bowls: You’ll need one large and one medium for the two main layers.
• Wooden Spoon or Spatula: Handy for stirring and creating divots in the cornbread base.
• Oven: Preheated to 400°F—it does all the magic here.

Simple Ingredients for Chicken Tamale Casserole

To keep things simple and stress-free, this recipe uses pantry staples and a couple of fridge hacks. Here are the key players:

• Creamed Corn: Adds moisture and sweetness to the cornbread base.
• Corn Muffin Mix: The ultimate shortcut for that classic tamale flavor.
• Shredded Chicken: Leftover rotisserie chicken works perfectly here, saving time and effort.
• Enchilada Sauce: For that signature zesty, smoky kick—Old El Paso is my go-to brand.

Shortcut Tip: Pre-shredded Mexican blend cheese and canned chiles make assembly a breeze.

Chicken Tamale Casserole Recipe Details

• Servings: 12 servings
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Chicken Tamale Casserole Ingredients

• 1 (14 3/4-oz) can creamed corn
• 1 (8.5-oz) box corn muffin mix
• 1 (4.5-oz) can Old El Paso chopped green chiles
• 1/4 cup sour cream
• 1 egg
• 1 teaspoon ground cumin
• 1 1/2 cups shredded Mexican blend cheese, divided
• 2 cups shredded cooked chicken (rotisserie chicken works well here)
• 1 (10-oz) can Old El Paso red enchilada sauce
• Toppings: Sour cream, diced avocado, diced tomatoes, cilantro

How to Make Chicken Tamale Casserole

1. Preheat your oven to 400°F and lightly coat a 9×13 baking dish with cooking spray.
2. In a large mixing bowl, combine the creamed corn, corn muffin mix, green chiles, sour cream, egg, cumin, and 1/2 cup of cheese. Stir until just combined.
3. Pour the mixture into your prepared baking dish and bake for 20-25 minutes, or until the edges are golden brown and the center is set.
4. Once the cornbread base is done, use the back of a wooden spoon to create dents across the surface.
5. In a medium bowl, mix shredded chicken with the enchilada sauce. Spread this mixture evenly over the baked cornbread base.
6. Top with the remaining shredded cheese and return to the oven for another 5-10 minutes, until the cheese is melted and bubbly.
7. Remove from the oven and let the casserole cool slightly before slicing into squares.
8. Serve with your favorite toppings like sour cream, avocado, tomatoes, and cilantro. Enjoy!

Jake’s Tips for the Best Chicken Tamale Casserole

• Use Rotisserie Chicken: It’s a lifesaver on busy nights—you won’t waste time cooking and shredding chicken.
• Get Creative with Toppings: Add diced jalapeños, salsa, or even a drizzle of hot sauce for extra flair.
• Make-Ahead Option: Prep the base and chicken mixture separately up to 24 hours ahead; assemble and bake when ready.
• Leftovers: This casserole reheats beautifully in the microwave—just cover and zap for about 1-2 minutes per serving.
• Freezer-Friendly: Wrap portions tightly in foil and freeze for up to 3 months. Thaw overnight before reheating.

Easy Chicken Tamale Casserole Variations

• Add Beans: Mix black beans or pinto beans into the chicken layer for a heartier meal.
• Go Vegetarian: Substitute the chicken with seasoned sautéed veggies like zucchini, bell peppers, and onions.
• Make It Spicier: Add diced jalapeños or use a spicy enchilada sauce for extra heat.
• Cheese Swap: Use cheddar, Monterey Jack, or a mix of both to suit your taste.

Chicken Tamale Casserole FAQs

Can I use leftover turkey instead of chicken?

Absolutely! This best tamale casserole recipe works just as well with shredded turkey—perfect for those post-holiday leftovers.

Can this be made ahead of time?

Yes! You can prepare the corn base and chicken separately, then assemble and bake when you’re ready to serve.

How do I store leftovers?

Store slices in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave for quick meals.

Can I use fresh chilies instead of canned?

Of course! Finely dice fresh green chilies or jalapeños and mix them into the corn base for a fresh take.

What’s the best side dish for this casserole?

Serve with a simple side salad, Mexican rice, or even tortilla chips and guacamole for a complete meal.

Let me know in the comments: What’s your favorite kitchen shortcut? This Chicken Tamale Casserole proves you don’t need hours in the kitchen to create an unforgettable dinner. Give it a try tonight, and I guarantee it’ll find a permanent spot in your recipe rotation!